Over the past few years, boiling bones to make broths has become popular again, which makes me very happy. With sustainability at the heart of Daylesford’s founding principles, reducing waste and using every part of an animal that has been slaughtered is something that’s very important to us.
Like me, I imagine you’ve recently been bombarded with messages offering you new and sure-fire ways to enhance your health and well-being. There are so many ways to nurture our wellness that sometimes it all feels a bit overwhelming, particularly in January when those options feel like they’re everywhere.
I’m so delighted to share that today Bamford launches its new Haybarn collection of activewear. Created to complement the classes at our Haybarn wellness spaces in London and the Cotswolds, the range of sustainably-sourced garments is made from organic cotton.
Among the projects and plans I have for 2019, the start of a year always fills me with energy and renewed drive to build on the work we do at Daylesford: to continue to care for the health of the planet and to safeguard it for future generations.
Claudia Schiffer is someone I have long admired for her strength, ambition and her drive to succeed. We share a passion for sustainable living and looking after our minds and bodies in a natural, holistic way and it makes me very happy that she is a long-time supporter of Daylesford.
For some, the Christmas leftovers are enjoyed just as they are. Those days of raiding the fridge to create meals from the cold cuts of meat, leftover vegetables, sauces, cheeses and puddings is one of the great joys of cooking a big festive feast.
For those of us celebrating Christmas, it’s finally time to wind down: to pause and set aside our jobs and responsibilities for a few days to enjoy the festivities with our families, friends and loved ones.
We’ve had a cold snap in the UK this week, which means waking up to misty mornings and a dusting of frost on the fields. Although the landscape can look bare and bleak, there is still life in the soil and a frost on the ground is actually believed to improve the flavour of many winter vegetables; it brings out a natural sweetness in them.
Giving is undoubtedly one of the best things about the Christmas festivities. As a devoted grandmother, I am particularly enchanted by seeing my grandchildren’s faces light up as they unwrap their presents on Christmas morning.
It’s a relationship that chefs say they can only dream of. To celebrate their work and the talents of our Market Garden team, we’ve put together a short film to illustrate why proximity to ingredients is such a unique and special source of inspiration.
When I founded Daylesford and turned our family farm over to organic farming it was because I wanted to make a change and to make a difference, however big or small. It felt like the right thing to do – the only thing to do, for the sake of the health of my family but also for the sake of our planet and its future.
One of our family traditions at Christmastime is to make our own sloe gin, soaking the bright berries we’ve foraged from the hedgerows then hiding the bottles away to steep for a year. And every year we look forward to tasting the previous year’s batch.